"Can't you find a recipe for all these Brussels sprouts we have left over from Christmas dinner?"

I groaned, it's been turkey sandwiches on gluten free bread with cranberry sauce for lunch, and turkey and vegetable shepherd's pie or soup for what seems to be the entire week following Christmas.

Then she laughed and continued, "There must be loads of people with leftover Brussels sprouts."

So I was a little more than pleased when I found this recipe when I was stumbling around on the Internet, literally stumbling to find some inspiration for something to cook. It was also last night that mum and I discussed how many pantry items and leftover food we have in our cupboards and in the fridge, stacked precariously on top of one another. It's come to the point that we can't even see most of the items because they remain blocked by the most recently added package of crackers or tin of beans.

"Lets try and use up the ingredients we have first?"

So we'll start with the most perishable, and with that, those pesky Brussels sprouts we had packaged up and frozen after realizing we were all out of ideas for how they could be used. Until now.

I set about making these early in the afternoon, but after baking a batch of Pumpkin Maple Dinner Rolls, time stretched out into the evening. It was then dinner time before the oven was free, so we decided upon a tapas-style dinner with homemade gluten-free bread buns, Smoked-Cranberry Turkey Balls and these; we never thought we would be able to use up so many leftovers.

And she sighed with relief after dunking a roasted Brussels sprout into the aioli and popping the whole thing into her mouth,

"Food always tastes better when someone else makes it."

Roasted Brussels Sprouts with Aioli
From Costa KitchenPrint recipe here.A very quick recipe to use up leftover Brussels sprouts, it can be made using raw or cooked. It's such an easy recipe with an incredible tasting outcome - you won't be giving Brussels sprouts a bad rap after tasting them like this!

If using cooked Brussels sprouts as leftovers, reduce the cooking time to 10 minutes, just so that they begin to brown and become crisp on the edges.

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Cut the Brussels sprouts into wedges and arrange on the baking sheet, drizzle grape seed oil over top evenly and sprinkle with salt and pepper.

Place on a high rack in the oven and bake for 15 minutes (if the Brussels sprouts are raw). Or until they begin to brown and crisp at the edges. Halfway through baking, turn over the Brussels sprouts to allow both sides to crisp.

To make the aioli, mix together mayonnaise, minced garlic, lime juice and parsley in a small bowl. This can be prepared up to a day in advance, and stored in an airtight container in the fridge.

Allow the roasted Brussels sprouts to cool slightly before serving alongside the aioli in a small ramekin.

If serving this dish at a party, place a small glass beside the plate with toothpicks for guests to use when dipping their Brussels sprouts into the aioli.